Cultural Influences

Cultural Foods

Culture The beliefs Ideas , customs and habits

accepted by a group of individuals US made of many ethnic groups Food Habits are influenced by cultural

background Vary from person to person Can you guess the names and countries of

origin of the following foods??? Keep track of what you think the food is and

what country you think it cam from?

Food Number 1 What is this food? Where is it from?

Food Number 2 What is this food and where is it from?

Food Number 3 What is this food and where is it from?

Food Number 4 What is this food and where is it from?

Food Number 5 What is this food and where is it from?

Food Number 6 What is this food and where is it from?

Food Number 7 What is this food and where is it from?

Food Number 8 What is this food and where is it from?

1 Mango India Fruit with a sweet aroma, can be eaten raw or

cooked In India main ingredient of chutney, In

Thailand mangoes are pureed and dried to form a paste for cooking

Mangoes should be eaten peeled because the peeling can irritate the mouth

Good Source of Vitamin C, A and potassium

2 Tofu China The curd made from the milky liquid extraced

from soy beans. NOT a dairy product Excellent source of protein Versatile and can be used in soups, dips, main

dishes and ice cream

3 Couscous Algeria, Morocco, Tunisia Grain product made by mixing semolina with

flour and adding cold salted water, the dough is then pressed out to make tiny beads

Used like rice or other grains and can be added to soups, salads or desserts

4 Artichoke Mediterranean Countries Vegetable served cooked or used in salads

and appetizers Only the heart and the bud of the base are

edible Excellent source of potassium, magnesium

and folic acid

5 Tomatillo Mexico A fruit (berry) that is picked when green and

becomes yellow or purple when ripe Excellent source of potassium, Vitamin C,

Magnesium, Niacin and Thiamin

6 Quinoa Bolivia, Chile, Peru Seed-like cereal substituted for cereal

products, especially rice Ground Quinoa is used in breads, pasta,

baked products and puddings Excellent source of Magnesium, Iron and

potassium Most often found in health Food stores

7 Rutabaga Scandinavian Countries A vegetable that is a cross between a cabbage

and a turnip Developed in the middle ages Can be eaten raw or cooked and is often used

in soups and stews Excellent source of potassium and Vitamin C

8 Plantain Malaysia, Africa, West Indies Fruit of the banana tree, often called the

“cooking banana” Used as a vegetable with a flavor similar to a

sweet potato Excellent source of potassium, vitamin c,

Vitamin B6 and Magnesium

Handout Review Cultural Food Choices Nutritive Value Cultural Food Patterns: Use for Research

Presentation and Poster

Research Project/Poster You will be researching a chosen culture and

their food habits using the book, culturegrams and INTERNET resources and create a poster and presentation about that culture

Choose Groups according to number drawn Discuss Guidelines Choose Country/Culture to Research

African, Arab, Asian Indian, Brazilian, British, Chinese, Dutch, French-Canadian, German, Italian, Japanese, Koren, Mexican, Native-American, Nigerian, Pacific Islander, Pakistani, Russian, Vietnamese, Welsh